Tropical Charred Corn Avocado Salad (Printable Version)
Sweet grilled corn meets creamy avocado and tropical fruits in a refreshing lime-dressed salad
# What You'll Need:
→ Vegetables & Fruits
01 - 3 ears fresh corn, husked
02 - 2 ripe avocados, diced
03 - 1 cup fresh pineapple, diced
04 - 1 mango, peeled and diced
05 - 1 small red onion, finely chopped
06 - 1 cup cherry tomatoes, halved
07 - 1/3 cup fresh cilantro, chopped
→ Dressing
08 - 3 tablespoons extra-virgin olive oil
09 - Juice of 2 limes
10 - 1 clove garlic, minced
11 - 1 teaspoon honey or agave syrup
12 - 1/2 teaspoon ground cumin
13 - Salt and black pepper, to taste
→ Optional Toppings
14 - 1 small jalapeño, sliced
15 - Crumbled feta cheese
# Directions:
01 - Preheat a grill or grill pan over medium-high heat. Lightly brush the corn cobs with a thin coating of olive oil.
02 - Grill the corn, turning occasionally with tongs, until charred in spots and tender throughout, 8 to 10 minutes. Let cool slightly, then stand each cob upright and slice the kernels from the cobs.
03 - In a large bowl, combine the charred corn kernels, diced avocado, pineapple, mango, finely chopped red onion, halved cherry tomatoes, and chopped cilantro.
04 - In a small bowl, whisk together the extra-virgin olive oil, lime juice, minced garlic, honey or agave syrup, ground cumin, salt, and black pepper until fully emulsified.
05 - Pour the dressing over the salad and gently toss until all ingredients are evenly coated.
06 - Sprinkle with sliced jalapeño and crumbled feta cheese if desired.
07 - Serve immediately at room temperature, or chill briefly for a more refreshing presentation.
# Expert Hints:
01 -
- The char on the corn adds a smoky depth that plays beautifully against the sweet tropical fruit.
- It comes together in under thirty minutes with zero complicated techniques.
- The lime dressing ties everything together with a brightness that makes people go back for seconds.
02 -
- Avocado browns quickly once cut, so dice it last and add a squeeze of extra lime juice to keep it green if you are not serving immediately.
- The salad is best the day it is made because the textures degrade overnight in the fridge.
03 -
- Cut the corn kernels into a wide shallow bowl instead of a cutting board to keep them from bouncing across your entire kitchen.
- Make a double batch of the lime dressing and keep it in a jar in the fridge for tossing on greens, drizzling over fish, or marinating chicken later in the week.